GB1116024A - Improvements relating to fermented cereal products - Google Patents

Improvements relating to fermented cereal products

Info

Publication number
GB1116024A
GB1116024A GB10796/67A GB1079667A GB1116024A GB 1116024 A GB1116024 A GB 1116024A GB 10796/67 A GB10796/67 A GB 10796/67A GB 1079667 A GB1079667 A GB 1079667A GB 1116024 A GB1116024 A GB 1116024A
Authority
GB
United Kingdom
Prior art keywords
cereal
comminuted
mash
subjected
brew
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB10796/67A
Inventor
Richard Max Heinrich
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lonrho PLC
Original Assignee
Lonrho PLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lonrho PLC filed Critical Lonrho PLC
Priority to GB10796/67A priority Critical patent/GB1116024A/en
Publication of GB1116024A publication Critical patent/GB1116024A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/047—Preparation or treatment of the mash part of the mash being unmalted cereal mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/02—Pretreatment of grains, e.g. washing, steeping
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/07—Continuous fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/008—Lactic acid bacteria
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/01—Pretreatment of malt, e.g. malt grinding
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • C12C7/044—Cooling the mash
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

In a brewing process in which a mash containing one or more cereal ingredients is subjected to fermentation, one or more of the cereal ingredients including the husk of the cereal is comminuted to such an extent that the husk component becomes sufficiently fine so as to be rendered unobjectionable if retained in the final brew and the comminuted material is subjected to brewing, there being no straining step of the mash or brew included in the entire process from the preparation of the mash until the brew is ready for use. The comminuting is achieved by grinding the cereal in an air stream pulverizer. In the making of African beer, both whole maize (or millet) and malt are comminuted, the ground cereal is cooked with water and under pressure, a predetermined pH being maintained by a regulated addition of lactic acid, the comminuted cooked cereal and malt are brought together to effect saccharification, and the saccharified mash is pasteurized and then subjected to alcoholic fermentation in a closed vessel with selected, cultivated yeast. Reference is made also to the preparation of mahew by lactic acid fermentation.
GB10796/67A 1967-03-08 1967-03-08 Improvements relating to fermented cereal products Expired GB1116024A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB10796/67A GB1116024A (en) 1967-03-08 1967-03-08 Improvements relating to fermented cereal products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB10796/67A GB1116024A (en) 1967-03-08 1967-03-08 Improvements relating to fermented cereal products

Publications (1)

Publication Number Publication Date
GB1116024A true GB1116024A (en) 1968-06-06

Family

ID=9974420

Family Applications (1)

Application Number Title Priority Date Filing Date
GB10796/67A Expired GB1116024A (en) 1967-03-08 1967-03-08 Improvements relating to fermented cereal products

Country Status (1)

Country Link
GB (1) GB1116024A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108795642A (en) * 2018-07-02 2018-11-13 沈阳市岳君台黄酒酿造厂 A kind of north waxy corn essence makes yellow rice wine and its manufacturing technology
CN112493457A (en) * 2020-12-21 2021-03-16 安徽海神黄酒集团有限公司 Processing method of multisource grain brewed cooking wine added with purple sweet potatoes

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108795642A (en) * 2018-07-02 2018-11-13 沈阳市岳君台黄酒酿造厂 A kind of north waxy corn essence makes yellow rice wine and its manufacturing technology
CN112493457A (en) * 2020-12-21 2021-03-16 安徽海神黄酒集团有限公司 Processing method of multisource grain brewed cooking wine added with purple sweet potatoes

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